Home Back Issues October 2013 Oregon oyster farms rise

Oregon oyster farms rise

| Print |  Email
Articles - October 2013
Monday, September 30, 2013

BY HANNAH WALLACE

1013 FOB OysterCultivating Profit. Oyster farming is a tricky business — you can’t wantonly meet demand or you won’t have any oysters left to sell. And you’re reliant on the health of the oceans, which have been acidifying in recent years, making it hard for oyster larvae to mature. Yet Oregon Oyster Farms co-owner Xin Liu is striking a balance between conservation and profit. Over the past 16 years, he has grown revenue from $700,000 annually to $1.6 million. The company had just nine employees when Liu and two partners bought it from Newport Pacific in 1997. Today his staff numbers 25, including shuckers, packers, drivers, field crew and retail workers.

Clamoring for more. Liu, who sold a few million oysters last year, all from his 500-acre site on Yaquina Bay, is in the enviable position of having more domestic demand than he can supply, even as demand surges from Asia. In addition to supplying Oregon restaurants, he has a standing order from New York City’s Grand Central Oyster Bar for Kumamoto and Pacific oysters. About 10-15% of his oyster harvest is flown to Taiwan and China. Yet Liu has had to turn down eager buyers from Hong Kong and San Francisco, who have been awaiting his oysters for years. “Hong Kong keeps bugging me,” Liu says. “But I don’t have enough to sell to Hong Kong.”

Consider the Oyster Bed. Last fall Liu and Mark Wiegardt from Whiskey Creek Shellfish Hatchery purchased Pearl Point Oyster Company, which included a 72-acre oyster bed in Netarts Bay. “Netarts Bay is one of the cleanest bays on the West Coast,” says Liu. “It produces very good briny oysters.” There they plan to grow smaller-size Kumamoto and Pacific oysters; larger ones will be harvested in Yaquina Bay. Liu calls these 7- to 10-inch oysters, which can take as long as seven years to grow and command top dollar in China, “oyster steaks.” Though he won’t know for another 18 months what the growth rate and density is like in Netarts Bay, Liu hopes to have enough oysters to start selling to San Francisco restaurants — and perhaps a few lucky Hong Kong buyers — by next summer.

Conservation beckons. In addition to the Pacific and the Kumamoto, Liu grows the recently reintroduced Olympias — “Olys” — which are native to the West Coast. Prized for their diminutive size and tangy flavor, Olys were overharvested and nearly wiped out a century ago. Recently Liu started working with the Wetlands Conservancy, the Nature Conservancy and local Siletz tribes to ramp up restoration efforts in Yaquina Bay. “It’s really hard to get this population back,” says Liu, noting it takes Olys two and a half to three years to grow to the size of a half-dollar coin. Despite their cult-like popularity, Liu only sells Olys in limited quantities — five to 10 dozen a week. A model of restraint, Xin Liu aims to show that running a profitable shellfish farm is not mutually exclusive with managing the ocean’s resources responsibly.

 

Comments   

 
Guest
-2 #1 InefficiencyGuest 2013-10-02 06:43:58
500 acres of beds and only $1.6M annual revenue? This is a perfect example of how the oyster industry is literally stuck in the stone age. He could be doing those numbers with 10 acres and 5 guys if they knew anything at all about aquaculture technology. So disappointing to hear stories like this.
Quote | Report to administrator
 

More Articles

Semiconductor purgatory

News
Monday, October 06, 2014
roundup-logo-thumb-14BY LINDA BAKER | OB EDITOR

Intel's manufacturing way station; Merkley's attack dog; Diamond Foods gets into the innovation business.


Read more...

The Diaspora

October 2014
Thursday, September 25, 2014
BY LEE VAN DER VOO

Former newspaper reporters move into brand journalism.


Read more...

OB Poll: Wineries and groceries

News
Friday, October 24, 2014

24-winethumbA majority of respondents agreed: Local vineyards should remain Oregon-owned and quality is the most important factor when determining where to eat or buy groceries.


Read more...

The short list: 5 hot coffee shops for entrepreneurs

Contributed Blogs
Friday, November 14, 2014

CupojoeBY JESSICA RIDGWAY

Oregon entrepreneurs reveal their favorite caffeine hangouts.


Read more...

The Bookseller

November/December 2014
Wednesday, October 22, 2014
BY AMY MILSHTEIN

Everyone knows college is expensive, but a look at the numbers brings that into sharp — and painful — focus.


Read more...

Downtime

October 2014
Thursday, September 25, 2014
BY JESSICA RIDGWAY

I'm not very interesting,” says a modest Ray Di Carlo, CEO and executive producer of Bent Image Labs, an animation and visual effects studio.


Read more...

Revenge Forestry

November/December 2014
Tuesday, October 14, 2014
BY JONATHAN FROCHTZWAJG

A flare-up in the Elliott Forest raises questions about détente in Oregon’s timber wars.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS